Breiz' île
A lovely spiced rum, of unique sweetness, with delightful aromas of pinneaple and vanilla.
28,90 €In StockThis spiced rum, inspired from punch, has been crafted in Camaret-sur-Mer, Brittany. It evokes the sunny, exotic flavours and spices of the Caribbean archipelago.
28,90 €In StockSpice up your aperitives or digestives with this spiced rum made in Brittany!
28,90 €In StockA caramel and vanilla spiced rum with soft and sweet notes, at 32° ABV, higher than the traditional range of the company.
31,50 €In StockRum arranged punch with strawberry from Plougastel and vanilla from Madagascar, between local produce and flavours of the islands.
29,90 €In StockRhum Breiz'Ile Piment Gingembre 50cl 32° blends rhum agricole, chili pepper and ginger for a spicy, fresh infusion, ideal neat, in cocktails or as an after-dinner drink.
29,90 €In StockRewarded with the gold medal at the agricultural show in Paris, this rum arranged at 40° with honey and vanilla is a great success.
35,90 €In StockThis prestigious Breiz'île spiced punch, is made with old agricultural rum from the Caribbean, passion fruits, pineapple and spices.
29,90 €In StockA punch made with old agricultural rum from the Caribbean, rich in flavours and fruits with pieces of mango, orange and spices.
29,90 €In Stock
The “Brethren of the Coast” is then composed of three Bretons: Ronan, Olivier and Alain. They founded their restaurant and cooked delicious fish meals celebrating spices and rum. Three years later, they opened a second restaurant in Camaret-sur-Mer, thus forging a connection between Brittany and the Caribbean.
“In Guadeloupe, we used to serve our spiced punches as digestives. Customers really liked it and ask if they could buy some”, Ronan says. “This is what drove us to create Breiz’île”. And the first bottle of spiced punch was released in 2002. It met immediate success and has since been renewed every year. Generous and inclusive, Breiz’île is packed with flavours and destined to the joyful gatherings…
Everything is handmade in the Camaret-sur-Mer restaurant. Fruits are chopped and macerated with syrup, spices and white rum from the Caribbean. After two months macerating, we discover a smooth punch with a subtle fruit taste and a delicious vanilla flavour.
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